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Syrah 2009
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Alexander Reserve Merlot 2009
Alexander Reserve Merlot 2009
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White Franc
Product | From Israel 
Exporter, Manufacturer, Supplier
White FrancGrape Variety: Cabernet Franc, Sauvignon BlancVineyard: Mata, Kerem Ben ZimraAging: Stainless steel onlyThe Wine:Original, fascinating, fresh, hypnotic bronze shade, fruity and unique
Just Merlot
Product | From Israel 
Exporter, Manufacturer, Supplier
Just Merlot Grape Variety: Merlot Vineyard: Tzuba, Gilad – Kfar Yuval Aging: 6 months in French oak barrels The Wine:Rich in flavor, spicy, ripe fruit and toasty wood aroma, impressive and extraordinary
Alexander Reserve Gaston 2009
Product | From Israel 
Exporter, Manufacturer, Supplier
Alexander Reserve Gaston 2009This wine is a blend of Cabernet, Merlot and Shiraz grapes. The grapes are harvested at dawn and are carefully sorted by hand. After 20 months in French and American oak barrels, the wine was blended and allowed to clarify in stainless steel vats at a cool temperature.With an almost impenetrable violet-edged black robe, its subtle bouquet has touches of spice, black pepper and forest berries. On the palate, a complex and full-bodied blend of spices, plum and black cherry with layered tannins and a long finish. Data Gaston 2009Grape Types 40% Cabernet Sauvignon, 40% Merlot and 20% Shiraz grapesGrowing Area Vineyards of Kefar Shmay in the upper Galilee.Vineyards Age Cabernet Sauvignon planting 7991, Merlot planting 7991, Shiraz planting 2000.YieldCabernet Sauvignon – 19,800 lb./Ha, Merlot – 20,800 lb./Ha., Shiraz – 12,100 lb./Ha.Must DataCabernet Sauvignon - Brix - 25.5 TA - 5.8 g\l pH - 3.68Merlot - Brix - 25 TA - 5.9 g\l pH - 3.71Shiraz - Brix - 25.3 TA - 5.6 g\l pH - 3.56Fermentation DataWine Yeasts: Cabernet Sauvugnon and Merlot – Enoferm BDX, Syrah – Lalvin ICV-254, Fermentation duration: 12 days average.Press Data80% French oak, 20% American oak.Oak types: Troncais, Alliers, Nevers. 225 Litres Radoux barrels. BarrelsPress immediately following end of fermentation, Free run – 55% of must volume.Malolactic fermentation in French oak barrels. Following malolactic fermentation the wine was cooled to 14°C and 60ppm bisulphate was added.Wine Aging Temperature: 13°-15°C, Humidity: 60%, Aging Duration: 20Months, weekly toppingBottle DataAL – 13.8% TA - 5.9 g/l pH - 3.7 Residual Sugar 2.2g/lVA - 0.60 g/l SO2 Total - 155 mg/l SO2 Free - 22 mg/lBottling & Corking September 2011 Unfiltered, Regular racking every 6 months.Kosher Certification BDZ Beth Yosef / Local Kosher Harav N. Shir. / OU. 
Alexander Reserve Cabernet Sauvignon 2009
Exporter, Manufacturer, Supplier
Alexander Reserve Cabernet Sauvignon 2009This wine is made from 100% Cabernet Sauvignon from a single vineyard, planted 690 meters above sea level in Ein-Seter, Mitzpe Hayamin mountain in upper Galilee. Low yield, some of the best growing conditions in Israel and state of the art agrotechnology resulted in distinct, top quality grapes. The grapes were harvestedearly in the morning and strictly sorted and only the best grape clusters were sent for crushing and a long controlled alcoholic fermentation.The wine color is deep dark red. The wine aroma is full of berries, dried plum, green pepper and slight oak. The flavor is full, fruity with prominent ripe black berries. The tannins are soft and balanced. An elegant wine ready for serving and a long aging potential. f Data Cabernet Sauvignon 2009Grape Types 100% Cabernet Sauvignon grapesGrowing Area Vineyards of Ein-Seter, Mitzpe Hayamin mountain in upper GalileeVineyards Age Cabernet Sauvignon planting 7991.Yield Cabernet Sauvignon – 19,800 lb./Ha.Must Data Brix - 25.5 TA - 5.8 g\l pH - 3.68Fermentation Data Wine Yeasts: Enoferm BDX, Fermentation duration – 11 days averagePress Data60% French oak, 40% American oak.Oak types: Troncais, Alliers, Nevers. 225 Litres Radoux barrels. BarrelsPress immediately following end of fermentation, Free run – 55% of must volume.Malolactic fermentation in French oak barrels. Following malolactic fermentation the wine was cooled to 14°C and 60ppm bisulphate was added.Wine Aging Temperature: 13°-15°C, Humidity: 60%, Aging Duration: 20 Months, weekly toppingBottle DataAL – 13.5% TA - 5.9 g/l pH - 3.71 Residual Sugar 2.3g/lVA - 0.56 g/l SO2 Total - 150 mg/l SO2 Free - 21 mg/lBottling & Corking September 2011. Unfiltered, Regular racking every 6 months.Kosher Certification BDZ Beth Yosef / Local Kosher Harav N. Shir. / OU 
Sandro 9002
Product | From Israel 
Exporter, Manufacturer, Supplier
Sandro 9002The grapes are grown in the Kerem Ben Zimra vineyards in the upper Galilee and are all hand-picked in the early morning hours. Deep burgundy in color with a hint of black, this wine’s rich bouquet is full of ripe forest fruit. On the palate, the taste offorest berries, ripe cherries and plums blends with supple tannins. Data Sandro 2002Grape Types60% Cabernet Sauvignon, 20% Merlot and 10% Syrah, 6% Petit-Verdot, 4% Sauvignon Blanc grapesGrowing Area Vineyards of Kerem Ben-Zimra, and Kefar Shmay in upper Galilee.Vineyards AgeCabernet Sauvignon planting 7991, Merlot planting 7991, Sauvignon Blancplanting 1986Yield Cabernet Sauvignon – 19,800 lb./Ha., Merlot – 20,900 lb./Ha.Must Data Brix - 25.5 TA - 5.8 g\l pH - 3.68Fermentation Data Wine Yeasts: Enoferm BDX, Fermentation duration - 11 days.Press Data70% French oak, 30% American oak.Oak types: Troncais, Alliers, Nevers. 225 Litres Radoux barrels. BarrelsPress immediately following end of fermentation, Free run – 55% of must volume.Malolactic fermentation in French oak barrels. Following malolactic fermentation the wine was cooled to 14°C and 60ppm bisulphate was added.Wine AgingTemperature: 13°-15°C, Humidity: 60%, Aging Duration: 14 Months, weekly toppingBottle DataAL – 13.5% TA - 5.9 g/l pH - 3.59 Residual Sugar 1.9g/lVA - 0.66 g/l SO2 Total - 158 mg/l SO2 Free - 19 mg/lBottling & Corking January 2009. Unfiltered, Regular racking every 6 months.Kosher Certification BDZ Beth Yosef / Local Kosher Harav N. Shir./OU 
AKWinery - Winery Management System
Product | From Israel 
Exporter, Manufacturer, Supplier
With AKWinery, the winemaker controls wine production from grape growing in the vineyard, monitoring of plots and species and documenting of treatments applied, to management of all the production processes, and monitoring of stocks in vats and barrels, to stocks of filled bottles. In addition, AKWinery also documents all the production processes, the composition of the wine, stocks, cost structure, etc.
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